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Raspberry Chocolate Thumbprint Cookies
- 1 stick butter softened
- 1/2 cup vanilla yogurt
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2-2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 cup raspberry jam
- 1/2 cup chocolate chips
- Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.
- In mixer add butter, sugar, and yogurt. Mix till creamy and smooth.
- Add egg. Continue to mix. Add vanilla.
- Slowly mix in 2 cups flour and baking soda.
- Roll into 1 inch balls. (If dough is too sticky slowly add in a little more flour. Press thumb into center (see note).
- Bake for 8 -10 minutes.
- Allow to completely cool.
- Fill center with raspberry jam.
- Melt chocolate over double broiler and drizzle over cookies.
- Serve and enjoy!
The center of the cookie may rise during baking, simply press back down to create a nice center.
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